Preparation

Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.

Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.

* These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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Recent Review

One of my all-time favorite recipes on
epicurious. Simple, fresh, delicious and perfect
for summer picnics. I've always made it using
mango as a substitute for the apricots and I've
made it with and without the shrimp. Also, I always double the garlic, ginger, and cilantro.
Today I'm going to make the jicama/mango/cuke
salad salad, double the dressing, and serve it
over a bed of mesclun mix. Then I'll rub the
shrimp with cumin/salt/paprika before grilling
and then throw the shrimp on top of it all.